Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in center of the flour mixture; set aside.

In a medium bowl beat egg with a fork. Stir in milk, oil, lemon peel, lemon juice, and poppy seeds. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into prepared pan; spread evenly. Bake in the preheated oven for 50 to 55 minutes or until a toothpick inserted near center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight.

Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-high heat. In a shallow bowl, combine the flour and Parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.

Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.

Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the Parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the center of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

Pour in the lemon juice, allow to simmer for a further minute to combine. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce. Top with extra capers to garnish, lemon slices and parsley.